Marshmallow Strawberry Mousse

The addition of marshmallows to this strawberry mousse makes it irresistibly sweet, smooth, and creamy. 

As soon as I saw this beautiful marshmallow strawberry mousse, I immediately knew I was going to make it. I knew it would be good, but I didn’t know it would be that good.

The mousse has strong flavors of both strawberry and marshmallow and its texture is just perfect—not too airy like whipped cream, but not too dense or overly creamy due to the marshmallows. It’s a great gluten-free dessert for strawberry lovers.

You can skip the topping if you want but it takes only an extra 2 minutes to prepare and makes the whole thing prettier and tastier.

If you love strawberries, you may also like
10-minute strawberry mousse
Strawberry white chocolate smoothie (so good)
Strawberry cream cake—impressive but not complicated
Strawberry shortcake
Simple strawberry cake

5 from 2 votes

Marshmallow Strawberry Mousse

YIELD: 6 individual servings (160 ml in capacity each)

 

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Ingredients

Strawberry Topping:

• 150 g/5.3 oz (1 cup) strawberries, hulled and cut into small pieces
• 1-2 tablespoons granulated sugar (depending on sweetness)
• 1 teaspoon finely chopped mint leaves , optional

Strawberry Marshmallow Mousse:

• 150 g/5.3 oz (1 cup) strawberries, hulled and quartered
• 1/4 cup (60 ml) water
• 2 tablespoons granulated sugar
• 100 g marshmallows , mini or large ones cut into pieces
• ¾ cup (180 ml) cold heavy cream

Instructions

1. Make the topping: In a small bowl combine strawberries, sugar, and mint leaves. Set aside. While sitting, the strawberries will release their delicious sweet juices.
2. Make the mousse: Place strawberries, water, and sugar in a saucepan and cook over medium heat until soft, about 3-5 minutes. Remove from heat and transfer to a large bowl. Using an immersion blender (or if you don’t have one, using your regular blender), puree until smooth. Stir in marshmallows and mix until dissolved. If not completely melted, use the blender again until mixture is smooth.
3. Using an electric mixer fitted with the whisk attachment, whisk heavy cream until it holds its shape (somewhere between soft to stiff peaks). Let strawberry mixture cool before adding whipped cream to prevent it from melting. When cool, fold half of the whipped cream into the strawberry mixture, then fold in the rest.
4. Evenly spoon or pipe mousse into serving dishes, then top with strawberry topping.
5. Cover and place in the fridge to firm for at least 2 hours before serving, or up to 3 days. The strawberry topping would look best at the same day it's made.

Recipe is adapted from Metukim Sheli Blog